Burrito Bowl with Lime Cilantro Cauliflower Rice – Keto and Low Carb

Burrito Bowl with Lime Cilantro Cauliflower Rice - Keto and Low Carb

This is such a fun and delicious dish!  I combine my lime cilantro cauliflower rice with all my favorite burrito fillings, but without all the destructive carbs that traditional burritos have.  Fresh juicy cherry tomatoes, homemade taco meat, quintessential healthy fat favorite avocado and shredded cheddar cheese all topped with a sour cream chipotle lime drizzle.  This bowl is way to make, and you can even prepare most of it ahead of time and just assemble when you’re ready.

Ingredients

For the Taco Meat

1 pound Grass-Fed Organic Ground Beef (I use 85%)

1/4 Onion, minced

1 Smoked Chipotle (in the can), chopped

1 teaspoon Smoked Paprika

2 teaspoons Ground Cumin

1 teaspoon Tomato Paste

1/2 teaspoon garlic sea salt

2 teaspoons olive oil

1/2 cup Water

For the Lime Cilantro Cauliflower Rice

1 small head of cauliflower, cut into florets

1/3 cup fresh chopped cilantro

2 tablespoons grass-fed butter, unsalted

Juice and zest of 1 lime

Salt and Pepper to taste

For the Chipotle Sauce

1 Smoked Chipotle (in the can), chopped

1/2 cup sour cream

Squeeze of lime

Pinch of Salt

Other

1 cup chopped tomatoes

1 cup shredded cheese (I use a cheddar mix)

2 avocado, sliced thinly

Preparation

To Make the Taco Meat

Brown the ground beef in a skillet, adding a pinch of salt and pepper.  Push the meat to one side of the pan, add the olive oil and the onion.   Add a pinch of salt and sauté the onion until translucent.

Add the smoked paprika, cumin, and chipotle to the meat and onions and toast the spices for about 1-2 minutes.  Stir in the tomato paste and water.  Mix well and simmer for 10 minutes.

To Make the Lime Cilantro Cauliflower Rice

Add a small amount of the cauliflower florets to the bowl of a food processor and pulse until you get rice-sized pieces.

Remove and add to a bowl, while you process the next batch.

Continue the process until all the florets have been riced.

Melt the butter in a large skillet on medium heat and add in the riced cauliflower.

Sauté for about 5 minutes, or until it reaches your desired texture (I like mine with a little bite to it).

Remove from the heat and mix in the cilantro, salt, pepper, lime juice and zest.

To Make the Chipotle Sauce

Add all the ingredients into the bowl of a mini chopped and pulse until well blended.

To Assemble

Add some of the cauliflower rice to a bowl.  Add some of the taco meat, chopped tomatoes, shredded cheddar and avocado in sections (or rows), leaving some of the lime cilantro cauliflower rice exposed.  Drizzle the chipotle sauce over the top and serve with a wedge of lime and garnish of cilantro.

Burrito Bowl with Lime Cilantro Cauliflower Rice - Keto and Low Carb

Burrito Bowl with Lime Cilantro Cauliflower Rice - Keto and Low Carb

Burrito Bowl with Lime Cilantro Cauliflower Rice - Keto and Low Carb

Burrito Bowl with Lime Cilantro Cauliflower Rice - Keto and Low Carb

Makes 6 Servings

Macros: Fat 35 grams – Protein 23 grams – Carbs (net) 6 grams


Burrito Bowl with Lime Cilantro Cauliflower Rice - Keto and Low Carb
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This is such a fun and delicious dish!  I combine my lime cilantro cauliflower rice with all my favorite burrito fillings, but without all the destructive carbs that traditional burritos have.  Fresh juicy cherry tomatoes, homemade taco meat, quintessential healthy fat favorite avocado and shredded cheddar cheese all topped with a sour cream chipotle lime drizzle.  This bowl is easy to make, and you can even prepare most of it ahead of time and just assemble when you're ready.

Course: Main Course
Servings: 6
Ingredients
For the Taco Meat
  • 1 pound Grass-Fed Organic Ground Beef I use 85%
  • 1/4 Onion minced
  • 1 Smoked Chipotle in the can, chopped
  • 1 teaspoon Smoked Paprika
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Tomato Paste
  • 1/2 teaspoon garlic sea salt
  • 2 teaspoons olive oil
  • 1/2 cup Water
For the Lime Cilantro Cauliflower Rice
  • 1 small head of cauliflower cut into florets
  • 1/3 cup fresh chopped cilantro
  • 2 tablespoons grass-fed butter unsalted
  • Juice and zest of 1 lime
  • Salt and Pepper to taste
For the Chipotle Sauce
  • 1 Smoked Chipotle in the can, chopped
  • 1/2 cup sour cream
  • Squeeze of lime
  • Pinch of Salt
Other
  • 1 cup chopped tomatoes
  • 1 cup shredded cheese I use a cheddar mix
  • 2 avocado sliced thinly
Preparation
To Make the Taco Meat
  1. Brown the ground beef in a skillet, adding a pinch of salt and pepper.  Push the meat to one side of the pan, add the olive oil and the onion.   Add a pinch of salt and sauté the onion until translucent.
  2. Add the smoked paprika, cumin, and chipotle to the meat and onions and toast the spices for about 1-2 minutes.  Stir in the tomato paste and water.  Mix well and simmer for 10 minutes.
To Make the Lime Cilantro Cauliflower Rice
  1. Add a small amount of the cauliflower florets to the bowl of a food processor and pulse until you get rice-sized pieces.
  2. Remove and add to a bowl, while you process the next batch. Continue the process until all the florets have been riced.

  3. Melt the butter in a large skillet on medium heat and add in the riced cauliflower.  Sauté for about 5 minutes, or until it reaches your desired texture (I like mine with a little bite to it).

  4. Remove from the heat and mix in the cilantro, salt, pepper, lime juice and zest.
To Make the Chipotle Sauce
  1. Add all the ingredients into the bowl of a mini chopped and pulse until well blended.
To Assemble
  1. Add some of the cauliflower rice to a bowl.  Add some of the taco meat, chopped tomatoes, shredded cheddar and avocado in sections (or rows), leaving some of the lime cilantro cauliflower rice exposed.  Drizzle the chipotle sauce over the top and serve with a wedge of lime and garnish of cilantro.

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